Ingredients
1 small butternut squash, peeled and roughly cut
1 onion
1 clove of garlic
20 cm of chorizo, roughly diced
300 ml of water
1 vegetable stock cube
a handful of pumpkin seeds
pumpkin seeds oil, to drizzle
Instructions
Close the Thermomix bowl and put it to Speed 5.
While the blades are running, throw in the onion, garlic and chorizo for a few seconds to chop them thinly.
Cook them at 100°C, Speed 2 for 5 minutes, with the measuring cup on the bowl.
Add the butternut squash, stock cube and water.
Cook at 10°C for 15 minutes, Speed 2.
Mix 30 seconds, Speed 10 and then 10 seconds, turbo pulse.
Make sure to leave the measuring cup over the bowl when you're mixing the soup to avoid splashes.
Transfer to a bowl, sprinkle with pumpkin seeds, salt and pepper to taste and drizzle with pumpkin seeds oil. Serve with bread and butter.
You can do the recipe without a Thermomix.
Dice the onion, garlic and chorizo. Sweat them in a heavy-bottomed pan for 5 minutes, stirring regularly. Add the diced butternut squash, stock and water. Bring to the boil and simmer for 20 minutes. Check the butternut squash is cooked by inserting a knife in one of them.
Blend with a hand-blender. Finish as above.